QUICHE WITH EGG BEATERS RECIPES

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CHICKEN QUICHE RECIPE - SKINNYTASTE



Chicken Quiche Recipe - Skinnytaste image

This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 6

Number Of Ingredients 10

refrigerated Dough for 1 (9-inch pie crust)
7 large eggs (beaten)
2/3 cup skim milk
2 cups diced cooked chicken or turkey breast (chopped 1/2 inch pieces)
1 cup chopped baby spinach
1/3 cup part skim Swiss cheese (or cheese of your choice)
4 ounces mushrooms (chopped 1/2 inch pieces)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 400F degrees.
  • Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
  • Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
  • Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
  • Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
  • Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.
  • Let cool before serving.
  • Serve with a crisp green salad or maybe some fresh fruit on the side.

Nutrition Facts : ServingSize 1 /6th of quiche, Calories 333.5 kcal, CarbohydrateContent 19.5 g, ProteinContent 26.5 g, FatContent 17 g, SaturatedFatContent 7 g, CholesterolContent 269.5 mg, SodiumContent 507 mg, FiberContent 0.5 g, SugarContent 2 g

CRUSTLESS CRAB QUICHE RECIPE - FOOD.COM - RECIPES, FOOD ...



Crustless Crab Quiche Recipe - Food.com - Recipes, Food ... image

This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

8 ounces imitation crabmeat, chopped
1 cup low-fat cheddar cheese, shredded
1 cup onion, chopped
4 large eggs (I use Egg Beaters)
1 cup evaporated skim milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika

Steps:

  • Preheat oven to 400 degrees (375 degrees for glass plate).
  • Spray a 9" pie plate with non-stick spray.
  • Combine chopped crab, onion and cheese.
  • Press into pie plate.
  • Beat together remaining ingredients except paprika and pour over the crab.
  • Sprinkle with paprika.
  • Bake 30 minutes.

Nutrition Facts : Calories 161.1, FatContent 4.8, SaturatedFatContent 2, CholesterolContent 137.2, SodiumContent 724, CarbohydrateContent 13.7, FiberContent 0.7, SugarContent 8.6, ProteinContent 15.2

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